Braided Cinnamon Roll Wreath
If you like cinnamon rolls, you'll absolutely love this show-stopping Braided Cinnamon Roll Wreath. It's perfect for your holiday brunch or anytime. While it may look difficult to make, it's actually variation on a classic King Cake. What's even better is that your bread machine does most of the work!
Ingredients
Sponge
- ¾ cup (6 ounces, 170 ml) warm water
- 2 teaspoons granulated sugar
- 1 Tablespoon instant yeast
- ½ cup (2 ounces, 57 grams) all-purpose flour
Dough
- All of the sponge
- ½ cup (4 ounces, 113 grams) plain yogurt
- ¼ cup (2 ounces, 57 grams) sour cream
- ½ cup (4 ounces, 113 grams) unsalted butter, softened
- 2 large eggs beaten
- ½ cup (3.5 ounces, 99 grams) granulated sugar
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 5 cups (21.25 ounces, 602 grams) all-purpose flour
Cinnamon Filling
- 5 Tablespoons unsalted butter divided
- ½ cup (3.5 ounces, 99 grams) granulated sugar
- 2 teaspoons ground cinnamon
Cream Cheese Icing
- 4 ounces (113 grams) cream cheese, room temperature
- ¼ cup (4 Tablespoons, 2 ounces, 57 grams) unsalted butter, room temperature
- 2 ½ cups (10 ounces, 283 grams) confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
Sponge
- In a small bowl, combine water, sugar, yeast, and flour. Stir well to combine. Loosely cover with plastic wrap, and allow to proof for 15 minutes.
Dough
- Add the starter, yogurt, sour cream, butter, eggs, sugar, salt, vanilla, and flour to the pan of a bread machine. Program to the dough cycle. Allow the dough cycle to complete itself.
- Remove dough from bread machine to floured surface. Divide in half; wrap one half in plastic wrap for another use.
- Roll into 12 x 18-inch rectangle.
- Melt 4 Tablespoons butter; brush onto dough.
- Combine ½ cup granulated sugar and cinnamon in small bowl. Sprinkle on dough, leaving 1-inch border on all sides.
- Starting with one long end, roll into a log. Pinch dough to seal. With sharp knife, cut in half, length-wise, leaving I-inch on end uncut. Braid the halves together, keeping the open layers exposed. Form the dough into a ring. Moisten the ends of the dough with a little water; pinch the two ends together to seal. Place a large greased can in the center to maintain a nice circle in the center. Transfer to parchment lined baking sheet. Cover with a clean dish towel, and let rise in a warm place until doubled in size, about 30 minutes.
- Preheat oven to 350° F. Bake in preheated oven until the top is golden brown, about 25 minutes.
- Remove from oven; brush top with 1 Tablespoon melted unsalted butter. Transfer to wire rack; cool completely.
Cream Cheese Icing
- Mix the ingredients for the icing until smooth. Pipe into center of wreath.
- Yield: 1 Braided Cinnamon Bread Wreath.
Nutrition
Calories: 695kcalCarbohydrates: 105gProtein: 9gFat: 26gSaturated Fat: 15gCholesterol: 101mgSodium: 649mgPotassium: 132mgFiber: 2gSugar: 51gVitamin A: 850IUCalcium: 56mgIron: 3.4mg
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